ArticleFood science & nutrition2020
Chemometric analysis combined with FTIR spectroscopy of milk and Halloumi cheese samples according to species' origin.
Article in Food science & nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Effect of coagulants on physiochemical properties, texture, color and microstructure characterization of cow milk cheese.Food chemistry: X · 2025Article
- Advances in spectroscopic techniques for the detection of cheese adulteration: A systematic review.Food chemistry: X · 2025Review
- The Journey of Artificial Intelligence in Food Authentication: From Label Attribute to Fraud Detection.Foods (Basel, Switzerland) · 2025Review
- Freshness in Salmon by Hand-Held Devices: Methods in Feature Selection and Data Fusion for Spectroscopy.ACS food science & technology · 2024Article
- Impact of Fava Bean (Foods (Basel, Switzerland) · 2024Article
- Implementation of plant extracts for cheddar-type cheese production in conjunction with FTIR and Raman spectroscopy comparison.Food chemistry: X · 2024Article
- Spectral Profiling (Fourier Transform Infrared Spectroscopy) and Machine Learning for the Recognition of Milk from Different Bovine Breeds.Animals : an open access journal from MDPI · 2024Article
- Current State of Milk, Dairy Products, Meat and Meat Products, Eggs, Fish and Fishery Products Authentication and Chemometrics.Foods (Basel, Switzerland) · 2023Review
- Animal Species Authentication in Dairy Products.Foods (Basel, Switzerland) · 2022Review
- Authentication and Chemometric Discrimination of Six Greek PDO Table Olive Varieties through Morphological Characteristics of Their Stones.Foods (Basel, Switzerland) · 2021Article
- Chemometric Discrimination of the Geographical Origin of Three Greek Cultivars of Olive Oils by Stable Isotope Ratio Analysis.Foods (Basel, Switzerland) · 2021Article
- Chemometric analysis combined with FTIR spectroscopy of milk and Halloumi cheese samples according to species' origin.Food science & nutrition · 2020Article
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Food adulteration is an issue of major concern, as numerous foodstuffs and beverages do not follow their labeling. Our research interest is in the field of authenticity of dairy products and particularly cheese. Adulteration of dairy products is a well-known phenomenon, and there are numerous published studies specifically on the authenticity of cheese. In fact, substitution of a portion of fat and/or proteins, adulteration with milk of other species' origin, and mislabeling of ingredients are some of the main issues that the science of dairy products' authenticity is regularly facing. Discrimination of dairy products can be determined through several chemical or microbiological methods as presented in the literature. In addition, chemometric analysis is an important tool for interpretation of a huge load of measurements. The aim of this study is to discriminate between various milk samples, which is the primary ingredient of dairy products. Milk samples with different trademarks were analyzed. That data was combined with Halloumi cheese samples for chemometric discrimination of species' origin. The innovative point of this study is the fact that it is the first time that a research study related to dairy products includes Halloumi cheese which is a traditional Cypriot cheese, not well-studied until now. The first step of the methodology was the freeze-drying via lyophilization of the samples. Fourier transformed infrared spectroscopy (FTIR) was chosen for their chemical characterization. Moreover, interpretation of the measurements was carried out by chemometric analysis using SIMCA software. For this study, FTIR data combined with chemometrics have given a very good discrimination of the samples according to their species' origin. Chemometric methods such as PCA and OPLS-DA have been used with great success. In the future, this model will be studied regarding geographical origin of the samples.
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